Quality British Cuisine

Name: Quality British Cuisine
Address: Faringdon, SN7, GB
Telephone: +447966275261
Price range: $$
Rating: 5

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Quality British Cuisine

Mobile catering and private chef services in Oxfordshire, covering Faringdon, Witney, Oxford, Lechlade, Swindon, Highworth Cirencester and further afield
(57)

Private chef services in Wiltshire

Rob Tynan is a man with a passion, and that passion is FOOD! Specialising in great British food with modern and classical touches is what drives him, making the most of what is in season, wherever possible sourcing locally. Rob began his journey into the kitchen training with Café de Paris in Central London. An enviable spell within the square mile for high prof

ile corporate dining followed, including No 1 Park Lane, the Barbican centre and the Oriel. This eventually led Rob to the Guinea Grill in Mayfair, one of Young's finest dining experiences. Stints as head chef in several other Young's venues followed this, with Rob developing a reputation for turning around struggling sites with revitalized menus and newly inspired teams. As is its habit, life threw a spanner in the works when Rob met his now-wife Phillippa, who happened to live in the Channel Island of Guernsey. This meant a 1 year move to the island, during which time Rob took on head chef role at the 5 star, 2 rosette hotel, the Old Government House hotel - part of the Red Carnation group which also runs the prestigious Chesterfield in Mayfair. Moving to Wroughton in May 2013 (after the wedding!) Rob has applied his skills to a new role at the Prospect Hospice and is now focused on developing Quality British Cuisine to provide you with an outstanding dine-at-home experience!

05/07/2024

As the end of term reaches an end a little photo shot of all the great food our boys have

09/03/2024

Another great few weeks including some great food from Chinese new year. ’s

23/01/2024

British classics at their best.

14/12/2023

Well that was a lovely way to finish the term, now for a fantastic Christmas.

31/10/2023

Great food from a great team for a spooky Halloween feast.

11/10/2023

Autumnal food, a wonderful time of year for hearty food to warm the soul

30/07/2023

Great end to our Hols in Weymouth. Totally recommend.

09/07/2023

A great sports day to finish the term. The weather didn’t dampen our spirits. Now a nice welcomed break.

27/05/2023

Tiramisu, peanut butter, old fashioned, hazelnut, to many to choose from.

13/05/2023

Robot waiters, very clever

08/05/2023

Happy Coronation weekend to all, it really was something to watch and this is how we finished last week. ,

06/05/2023

Very proud to be British, a truly epic ceremony commencing.

30/04/2023

Great food to inspire those young minds mentally and physically. .howells

04/04/2023

Wow so much amazing fish, I was so spoilt for choice. Enjoy fish it’s really not all about meat.

26/01/2023

Happy Rabbie burns day to everyone for yesterday. At the school it went down a treat. And yes the kids did try the haggis.
Haggis Pathivier, haggis bon bons and haggis Amoniere.

25/12/2022

Merry Christmas from all of us 💪🎉

20/12/2022

Just my favourite Frangipane Mince pies. Thanks Phillippa.

17/12/2022

It’s beginning to feel a lot like Christmas

30/10/2022

Wow that’s been quite a busy weekend with back to back buffets and a Kids Halloween party in the middle. The buffets where probably easiest lol. Thanks for having QBC.

16/10/2022

Just a little canapé party, nice when a plan comes together 👨🏻‍🍳💪.

29/09/2022

The big C is coming up and who doesn’t love a mustard glazed ham.
Boil your gammon with:-
1 orange in half
Pink and black peppercorns
Cinnamon stick
2 star anise
4 cloves
White onion in half.
Cool to 75c or above but don’t over do it.
Take out, place in greaseproof tray. Apply a honey and grain mustard glaze.
200c oven leave to going golden then apply glaze once more.
Once lovely caramelised colour, remove.
I like to wrap in grease proof and cling over might or 24 hours before serving, helps those flavours sink in to the ham.

02/09/2022

01/09/2022

Hi folks,

Unfortunately for personal reasons we're having to cancel the 15th October Pop-Up Restaurant :(

Thank you so much to those who bought tickets, we will refund these shortly but it might take a few days to come in - please get in touch if it hasn't appeared next week.

So sorry for any inconvenience caused

08/08/2022

This fusion of Soutb American and Indian stlyle cooking went down very well, even made some burritos when at home. Live out door cooking although rather hot this weeeknd.

08/08/2022

04/08/2022

Well that’s onions over winter sorted. Yes they last that long and yes the flavour is still strong.
But seriously growing onions is so easy and let’s face it it’s the start of every dish. Yum

30/07/2022

Thanks so much for inviting QBC to feed your birthday party 🥳 You made us feel so welcome. Hope we see you again soon.

09/07/2022

That’s not a raspberry, jam making today you say.

23/06/2022

Love out door cooking and no excuses for quality. Smoked salmon, prawn, dill and soft cheese pasta. Parmesan, blacked pepper and Garlic bread. Seasoning the Dutch oven for my legendary Kentucky pulled pork.
It’s ok I’ll post 👨🏻‍🍳💪.
Also menu has been worked for next popup so do not worry.
Just waiting to confirm venue.
Ta ta for now

19/06/2022

What a great evening had by everyone, still getting told this this morning.
Thanks so much for coming and keep your eyes on the page for the next one.

Address

Faringdon
SN7

Telephone

+447966275261

Website

http://www.qualitybritishcuisine.com/

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Videos

When you’ve got a locally sourced shoulder of lamb you need to get the fat diced & seared in a hot pan, letting it stick for 30 secs or so high heat, stir and repeat till it’s sticky. Then you can de glaze (add wine) and then add a good liquor/stock red wine, rosemary, and simmer till tender. Half way through you could even add diced celeriac, parsnip & swede, then you’d be heading towards a classic French dish ..... navarin ....basically root veg lamb casserole

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Our Story

Private chef services in Oxfordshire and beyond! Rob Tynan is a man with a passion, and that passion is FOOD! Specialising in great British food with modern and classical touches is what drives him, making the most of what is in season, wherever possible sourcing locally. Rob began his journey into the kitchen training with Café de Paris in Central London. An enviable spell within the square mile for high profile corporate dining followed, including No 1 Park Lane, the Barbican centre and the Oriel. This eventually led Rob to the Guinea Grill in Mayfair, one of Young's finest dining experiences. Stints as head chef in several other Young's venues followed this, with Rob developing a reputation for turning around struggling sites with revitalized menus and newly inspired teams. As is its habit, life threw a spanner in the works when Rob met his now-wife Phillippa, who happened to live in the Channel Island of Guernsey. This meant a 1 year move to the island, during which time Rob took on head chef role at the 5 star, 2 rosette hotel, the Old Government House hotel - part of the Red Carnation group which also runs the prestigious Chesterfield in Mayfair. Moving to Wroughton in May 2013 (after the wedding!) Rob has applied his skills to a new role at the Prospect Hospice and is now focused on developing Quality British Cuisine to provide you with an outstanding dine-at-home experience!